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Danny Gaulden's Great Grandma's Treasured Rolls
Danny Gaulden's Great Grandma's Treasured Rolls
3 cups flour
1/4 cup sugar, up to 1/3
1 tsp salt
1/3 cup melted shortening--be sure it's not rancid
1 large egg
8 oz warm water
1 packet active dry yeast.
1 I use Pillsbury or Gold Medal "bread flour". They work best because they have a higher gluten content, but
recipe will work fine with regular flour as my Grandma made it.
2 I like to use my bread machine to do the mixing and kneading work. It is much easier. If you have one, do
this: Combine all dry ingredients together, then add wet ingredients and yeast. Put bread machine on dough
cycle and let it do the work. After dough cycle has finished, place dough on floured work table, and grease
hands with a little lard or shortening. Pinch dough off into large egg sized chunks and roll in hands a bit to
shape, then place roll on GREASED baking pan. If dough tries to stick to your hands, re-grease hands, or
shake a little flour on the dough to firm it up. Continue doing this until all dough is used.
3 Recipe should make about a dozen rolls. Space the rolls about 1/2 inch apart for high risers, or 1 inch apart
for a rounder roll. I like'em both ways, depending on the mood I'm in that day. Cover roll pan with a slightly
warm damp towel or cloth and let rolls rise until almost double in size, then bake at 350F for 20 minutes.
After about 15 minutes, you can remove rolls from oven and butter the tops, then finish baking. This is
optional.
4 If you don't have a bread machine, or want to do it with a mixer or by hand, proof the yeast by mixing the
yeast with 1/2 of the warm water, and about 1 or 2 tablespoons of the sugar. Let stand on the side in a large
cup or small bowl while mixing the other ingredients in another bowl. The yeast mixture will start to froth
and works as a jump starter. After mixing the remaining ingredients, add the yeast mixture, and knead dough
until smooth, shinny, and elastic--10 minutes or more.
5 Let the sponge rise in a greased covered bowl until double in size, then beat down, and kneed again for a few
minutes. Form rolls, place in greased pan and follow above instructions.
6 For a fantastic pulled pork bun, form dough into larger, flatter rolls, about twice the size of an egg and bake
for about 5 to 8 minutes more. Add sesame seeds for an extra treat, if desired. Hope all of you find this old
recipe an addition to your "good recipe list".
7 Posted to the BBQ List on June 4, 1998 by Danny Gaulden
Servings: 1
Recipe Type
Bbq List, Bread, Rolls And Cornbread
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
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